Changes
===US CLASSES AND THEIR DEFINITIONS===
{|border="2" cellspacing="0" cellpadding="4" width="100%"
|align = "center" bgcolor = "#4F81BD" rowspan = "7"|424
|bgcolor = "#4F81BD" colspan = "4"|Drug, bio-affecting and body treating compositions
|-
|bgcolor = "#FFFFCC"|424/93.1
|colspan = "3"|Whole live micro-organism, cell, or virus containing
|-
|bgcolor = "#FFFFCC"|424/93.3
|colspan = "3"|Intentional mixture of two or more micro- organisms, cells, or viruses of different genera
|-
|bgcolor = "#FFFFCC"|424/93.44
|colspan = "3"|Bacteria or actinomycetales=<nowiki>></nowiki>Streptococcus
|-
|bgcolor = "#FFFFCC"|424/93.45
|colspan = "3"|Bacteria or actinomycetales=<nowiki>></nowiki>Lactobacillus or Pediococcus or Leuconostoc
|-
|bgcolor = "#FFFFCC"|424/93.48
|colspan = "3"|Bacteria or actinomycetales=<nowiki>></nowiki>Enterobacteriaceae
|-
|bgcolor = "#FFFFCC"|424/439
|colspan = "3"|Preparations characterized by special physical form=<nowiki>></nowiki>Food or edible as carrier for pharmaceutical
|-
|align = "center" bgcolor = "#4F81BD" rowspan = "22"|426
|bgcolor = "#4F81BD" colspan = "4"|Food or edible material: Processes. Compositions, and products
|-
|}
----
===IPC CLASSES AND THEIR DEFINITIONS===
{|border="2" cellspacing="0" cellpadding="4" width="100%"
|align = "center" bgcolor = "#4F81BD" rowspan = "20"|A
|bgcolor = "#4F81BD" colspan = "9"|Human Necessities
|-
|align = "center" bgcolor = "#FFFFCC" rowspan = "4"|A01
|bgcolor = "#FFFFCC" colspan = "8"|Agriculture; Forestry; Animal husbandry; Hunting; Trapping; Fishing
|-
|align = "center" bgcolor = "#4F81BD" rowspan = "3"|A01N
|bgcolor = "#4F81BD" colspan = "7"|Preservation of bodies of humans or animals or plants or parts thereof; Biocides, e.g; as disinfectants, as pesticides or as herbicides; Pest repellants or attractants; Plant growth regulators
|-
|colspan = "6"|A01N 63/00
|Biocides, pest repellants or attractants, or plant growth regulators containing micro-organisms, viruses, microbial fungi, animals, e.g. nematodes, or substances produced by, or obtained from micro-organisms, viruses, microbial fungi or animals, e.g. enzymes or fermentates
|-
|colspan = "6"|A01N 63/02
|Biocides, pest repellants or attractants, or plant growth regulators containing micro-organisms, viruses, microbial fungi, animals, e.g. nematodes, or substances produced by, or obtained from micro-organisms, viruses, microbial fungi or animals, e.g. enzymes or fermentates=<nowiki>></nowiki>Substances produced by, or obtained from, micro-organisms or animals
|-
|align = "center" bgcolor = "#FFFFCC" rowspan = "10"|A23
|bgcolor = "#FFFFCC" colspan = "8"|Foods or Foodstuffs; Their treatment, not covered by other classes
|-
|align = "center" bgcolor = "#4F81BD" rowspan = "3"|A23C
|bgcolor = "#4F81BD" colspan = "7"|Dairy products, e.; milk, butter, cheese; Milk or cheese substitutes; Making thereof
|-
|colspan = "6"|A23C 9/12
|Milk preparations; Milk powder or milk powder preparations=<nowiki>></nowiki>Fermented milk preparations; Treatment using micro-organisms or enzymes
|-
|colspan = "5"|A23C 9/123
|
|using only micro-organisms of the genus lactobacteriaceae; Yoghurt
|-
|align = "center" bgcolor = "#4F81BD" rowspan = "5"|A23L
|bgcolor = "#4F81BD" colspan = "7"|Foods, Foodstuffs, or non-alcoholic beverages, not covered by subclasses A21D or A23B-A23J; Their preparation or treatment, e.g. Cooking, Modification of nutritive qualities, physical treatment; Preservation of foods of foodstuffs, in general
|-
|}
----
===F-terms and their definitions===
{|border="2" cellspacing="0" cellpadding="4" width="70%"
|align = "center" bgcolor = "#4F81BD"|'''Theme'''
|align = "center" bgcolor = "#4F81BD"|'''Theme definition'''
|align = "center" bgcolor = "#4F81BD"|'''F-term'''
|align = "center" bgcolor = "#4F81BD"|'''F-term definition'''
|-
|align = "center" bgcolor = "#4F81BD" rowspan = "2"|4B001
|rowspan = "2"|Dairy products
|align = "center"|AC31
|Materials=<nowiki>></nowiki>Lactic acid bacteria
|-
|align = "center"|AC50
|Materials=<nowiki>></nowiki>Use of bifids (i.e., Lactobacillus bifidus bacteria)
|-
|align = "center" bgcolor = "#4F81BD"|4B035
|General preparation and processing of foods
|align = "center"|LG44
|Food or Additive materials=<nowiki>></nowiki>Milk and dairy products
|-
|align = "center" bgcolor = "#4F81BD" rowspan = "5"|4B065
|rowspan = "5"|Microorganisms or cultivation processes thereof
|align = "center"|AA80
|Kind of microorganism=<nowiki>></nowiki>Saccharomyces cerevisiae
|-
|}
{|border="2" cellspacing="0" cellpadding="4" width="100%"
|align = "center" bgcolor = "#4F81BD" rowspan = "7"|424
|bgcolor = "#4F81BD" colspan = "4"|Drug, bio-affecting and body treating compositions
|-
|bgcolor = "#FFFFCC"|424/93.1
|colspan = "3"|Whole live micro-organism, cell, or virus containing
|-
|bgcolor = "#FFFFCC"|424/93.3
|colspan = "3"|Intentional mixture of two or more micro- organisms, cells, or viruses of different genera
|-
|bgcolor = "#FFFFCC"|424/93.44
|colspan = "3"|Bacteria or actinomycetales=<nowiki>></nowiki>Streptococcus
|-
|bgcolor = "#FFFFCC"|424/93.45
|colspan = "3"|Bacteria or actinomycetales=<nowiki>></nowiki>Lactobacillus or Pediococcus or Leuconostoc
|-
|bgcolor = "#FFFFCC"|424/93.48
|colspan = "3"|Bacteria or actinomycetales=<nowiki>></nowiki>Enterobacteriaceae
|-
|bgcolor = "#FFFFCC"|424/439
|colspan = "3"|Preparations characterized by special physical form=<nowiki>></nowiki>Food or edible as carrier for pharmaceutical
|-
|align = "center" bgcolor = "#4F81BD" rowspan = "22"|426
|bgcolor = "#4F81BD" colspan = "4"|Food or edible material: Processes. Compositions, and products
|-
|}
----
===IPC CLASSES AND THEIR DEFINITIONS===
{|border="2" cellspacing="0" cellpadding="4" width="100%"
|align = "center" bgcolor = "#4F81BD" rowspan = "20"|A
|bgcolor = "#4F81BD" colspan = "9"|Human Necessities
|-
|align = "center" bgcolor = "#FFFFCC" rowspan = "4"|A01
|bgcolor = "#FFFFCC" colspan = "8"|Agriculture; Forestry; Animal husbandry; Hunting; Trapping; Fishing
|-
|align = "center" bgcolor = "#4F81BD" rowspan = "3"|A01N
|bgcolor = "#4F81BD" colspan = "7"|Preservation of bodies of humans or animals or plants or parts thereof; Biocides, e.g; as disinfectants, as pesticides or as herbicides; Pest repellants or attractants; Plant growth regulators
|-
|colspan = "6"|A01N 63/00
|Biocides, pest repellants or attractants, or plant growth regulators containing micro-organisms, viruses, microbial fungi, animals, e.g. nematodes, or substances produced by, or obtained from micro-organisms, viruses, microbial fungi or animals, e.g. enzymes or fermentates
|-
|colspan = "6"|A01N 63/02
|Biocides, pest repellants or attractants, or plant growth regulators containing micro-organisms, viruses, microbial fungi, animals, e.g. nematodes, or substances produced by, or obtained from micro-organisms, viruses, microbial fungi or animals, e.g. enzymes or fermentates=<nowiki>></nowiki>Substances produced by, or obtained from, micro-organisms or animals
|-
|align = "center" bgcolor = "#FFFFCC" rowspan = "10"|A23
|bgcolor = "#FFFFCC" colspan = "8"|Foods or Foodstuffs; Their treatment, not covered by other classes
|-
|align = "center" bgcolor = "#4F81BD" rowspan = "3"|A23C
|bgcolor = "#4F81BD" colspan = "7"|Dairy products, e.; milk, butter, cheese; Milk or cheese substitutes; Making thereof
|-
|colspan = "6"|A23C 9/12
|Milk preparations; Milk powder or milk powder preparations=<nowiki>></nowiki>Fermented milk preparations; Treatment using micro-organisms or enzymes
|-
|colspan = "5"|A23C 9/123
|
|using only micro-organisms of the genus lactobacteriaceae; Yoghurt
|-
|align = "center" bgcolor = "#4F81BD" rowspan = "5"|A23L
|bgcolor = "#4F81BD" colspan = "7"|Foods, Foodstuffs, or non-alcoholic beverages, not covered by subclasses A21D or A23B-A23J; Their preparation or treatment, e.g. Cooking, Modification of nutritive qualities, physical treatment; Preservation of foods of foodstuffs, in general
|-
|}
----
===F-terms and their definitions===
{|border="2" cellspacing="0" cellpadding="4" width="70%"
|align = "center" bgcolor = "#4F81BD"|'''Theme'''
|align = "center" bgcolor = "#4F81BD"|'''Theme definition'''
|align = "center" bgcolor = "#4F81BD"|'''F-term'''
|align = "center" bgcolor = "#4F81BD"|'''F-term definition'''
|-
|align = "center" bgcolor = "#4F81BD" rowspan = "2"|4B001
|rowspan = "2"|Dairy products
|align = "center"|AC31
|Materials=<nowiki>></nowiki>Lactic acid bacteria
|-
|align = "center"|AC50
|Materials=<nowiki>></nowiki>Use of bifids (i.e., Lactobacillus bifidus bacteria)
|-
|align = "center" bgcolor = "#4F81BD"|4B035
|General preparation and processing of foods
|align = "center"|LG44
|Food or Additive materials=<nowiki>></nowiki>Milk and dairy products
|-
|align = "center" bgcolor = "#4F81BD" rowspan = "5"|4B065
|rowspan = "5"|Microorganisms or cultivation processes thereof
|align = "center"|AA80
|Kind of microorganism=<nowiki>></nowiki>Saccharomyces cerevisiae
|-
|}
